lamb tagine


In Morocco where tagine cooking is traditional ,flavours are combination of sweet and savory in meat or vegetable dishes.A tagine can be the baking dish which has a matching conical lid over the ceramic dish as the base.It also refers to the cooked dish, traditionally cooked in a tagine. I dont recommend using a heylo bag with the tagine pot as there is a lot of airspace in the lid which goes against the principle of using your smallest pot and fully insulating the pot.
10 min
3 hr
10 min
3 hr
  1. 1 roughly chopped onion
  2. Oil to brown the meat
  3. 1 kg lamb pieces
  4. 2 crushed garlic
  5. 1 teaspoon each , cumin, cinnamon, turmeric, ginger
  6. 1/2 teaspoon whole coriander -optional (or use ground)
  7. 2 cups chicken stock
  8. Juice and rind of 1 orange
  9. 1 cup dates
  10. 1/4 preserved lemon rind-wash and cut into small pieces.
  11. A few olives .
  1. In a large frying pan brown the meat pieces in batches using a little oil each time.
  2. Transfer the browned meat into a medium sized pot.
  3. Brown the onion in a little oil, add the garlic and spices.
  4. Cook a short while together.
  5. Add the orange rind and juice.
  6. Add the stock.
  7. Pour this over the lamb in the pot.
  8. Simmer for 10 minutes.
  9. Transfer the pot to the Heylo bag and close securely using the Velcro and drawstring.
  10. Push the beads up to fully insulate the pot.leave undisturbed for 2 hours.
  11. At the end of this time open the pot and add the lemon pieces and dates.
  12. Put the lid on and simmer for a further 5 minutes.
  13. Close up securely as before and leave for a further 1 hour or less.
  1. Enjoy with cous cous.( or rice) Light the candles sit on the carpet to eat and imagine yourself out in the desert under a romantic moon !
Heylo Bags